Chicken Chop Suey
Quick and easy chicken chop suey recipe with juicy tender chicken slices and colourful vegetables in a delicious thick savoury sauce. Serve over a bed of rice, delicious dinner ready in 20 minutes!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Boneless chicken thigh/breast
- 2 tbsp Oil (( vegetable/peanut/canola or sunflower oil ))
- 3 cloves Garlic ( thin slices )
- 4-5 Baby corn ( sliced )
- 1 Carrot ( sliced )
- 4-5 Mushroom ( sliced )
- ½ Sweet Onion ( sliced )
- 8-10 Snow peas ( mangetout )
- 1 head Pak Choy ( cut and separate leaves and stalks )
- 1 tbsp Light soy sauce
- 2 tbsp Oyster Sauce
- 1 tsp Sesame oil
- ¼ tsp White pepper
- ½ cup Chicken stock ( or water )
- 1 tsp Sugar
- 1 tsp Corn flour
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- 1 tsp Corn flour
- ¼ tsp Baking soda
Instructions
- 1
Firstly, cut the chicken into thin slices. In a mixing bowl, add the chicken slices and marinade ingredients, mix well and set aside for 10-15 minutes.
- 2
In a small bowl, combine the chop suey sauce ingredients, mix well and set aside.
- 3
In a large wok/pan, add 2 tablespoon of oil, stir fry the chicken slices with medium high heat for 2-3 minutes. Then push the chicken to one side and add the garlic slices and stir for few seconds.
- 4
Add carrot and baby corn stir for few seconds, then follow with the mushroom, snow pea, pak choy stem part. Stir fry for 1 minute.
- 5
Then add the pak choy leaves and pour the sauce in.
- 6
Stir well to combine the sauce and ingredients evenly. When the sauce is reduced and start to thick, its ready.
- 7
Place over hot steamed rice and serve immediately! Enjoy!